6 Feb 2013

Tuna mousse

The truth is that in these day , very, very heat.. I am too lazy of going to cook. But you have to eat ....Don´t you?
I really love the fresh bluefin tuna, but the difficulty of finding it, I'll settle for a can
So I made this for dinner tuna mousse, which is also very versatile and can be used for appetizers or just to spreads. We feelt on the beach again  with this dish fresh  and simpes


  • 1 medium white onion grated
  • 2 cans of tuna fish 
  • 4 tablespoons Dijon mustard
  • 500 ml fresh cream
  • 7g unflavored gelatin 
  • Diced tomato, parsley
  • Flakes of pistachios to decorate

  • Mix grated onion with tuna and mustard Add cream and mix well. Add  dissolved gelatin in water, stir well, and season with salt and pepper.
  •  Put on glasses, and put into refrigerator. When  firm cover with sliced ​​tomatoes and parsley and pistachios flakes.


Bärbel Spittler said...

... with a glass of chilled rosé!

Helene Peloquin said...

I really like tuna and should try to make your mousse. Beautiful pictures, you should write a e-book on how to take beautiful pics. I would buy it!

Rosa's Yummy Yums said...

A wonderful mousse! So refreshing and delicious. Perfect with a shot of chilled white wine...